Mango Pudding with Coconut Whip
This Mango Pudding might just be the most versatile and widely loved dish I have ever made. Enjoy it in the wee hours of the mornin’ or share as a cheeky lil’ night cap with someone you love!
Truth be told, I have been neglecting pudding. I’ve been neglecting pudding for just about my entire life. I never thought about it; craved it; ordered it; or ate it. Until one night in Guatemala. A few months ago, while leading a 200 hour yoga teacher training, I took a chance on a mango pudding and the rest is history.
So, whether you’re a day 1 pudding phenom or an open-minded soul like me, give this recipe a go. As usual, I tweaked it a bit but have a peek at the ingredients list. It’s simple and healthy enough to enjoy for breakfast, lunch, dinner or dessert and can be thrown together in a jiff with just a bit of planning.
Right off the bat, I feel compelled to say: please don’t let the tofu scare you. It’s included for texture, creaminess and volume. You can’t taste it. And even if you could, unseasoned tofu doesn’t taste like anything. It does, however, contain all the essential amino acids, which your body needs and is rich in important minerals and vitamins, like calcium, manganese, iron and vitamin A.
Mangoes, on the other hand, are an easier sell as just about everyone I know (including myself) is obsessed with the fruit. Predictably, this pudding will taste like mangos (score), while nourishing your body with a variety of essential vitamins, minerals and antioxidants, like vitamin A, C, and K, calcium, beta-carotene, folate, magnesium, potassium and choline. Don’t worry too much about any of that. Rest assured that with this recipe, you’ll be enjoying something that tastes absolutely incredible, while also being super healthy and good for you, too.
Why You’ll Love It
I want to say that this recipe is easy as pie, but that would be a misnomer. It’s easy as pudding, which means it’s silky and delicious, and requires next to no kitchen skill as all you have to do is throw sh*t in a blender and carefully transfer to the fridge. I don’t have children but sounds like something a 5 year-old could handle!
There’s also so few ingredients (win) and the only real need-to-be freshie is the mango though you could probably also use frozen.
Who says you can’t have pudding for breakfast? When it’s made with the below ingredients, you certainly can! In fact, I’ve had this as every single “type” of meal. Don’t believe me? Try it before noon. This pudding absolutely slams in the morning with some hemp seeds, coconut flakes and maybe even a little homemade granola sprinkled on top. Again, could be a fun “special” breakfast for for young kids, too!
Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown
For the Pudding
3 cups fresh mango: $4.17
3 medjool dates: $1.32
2 cups silken tofu: $3
1 tbsp coconut oil: $0.02
½ lemon: $0.24
For the Coconut Whip
1 14-oz can full fat organic coconut milk: $2.50
1 tbsp confectioners sugar: $0.09
For the Topping
Few sprigs fresh mint: $1.34
Sprinkle of toasted coconut flakes: $0.31
Total Cost: $12.99
What You’ll Need
Ingredients
Adjust Servings
| 3 cups fresh mango | |
| 3 medjool dates, pitted | |
| 2 cups silken tofu | |
| 1 tbsp coconut oil | |
| ½ lemon, juiced | |
| 1 14-oz can full fat organic coconut milk, refrigerated for at least 24 hours | |
| 1 tbsp confectioners sugar |
For the Topping
| Few sprigs fresh mint | |
| Sprinkle of toasted coconut flakes |
